Chocolate Torchon

I find a great amount of difficulty in slicing cakes, particularly rich dense almost fudge like chocolate cakes. I used to have difficulty slicing foie gras torchon, that is until I began using a wire cheese slicer to do the work for me. My difficulty in slicing these dense cakes is more a reflection of laziness. I hate having to dip my knife in hot water, dry it, make as slice and repeat the process. Also, in heating the knife in water, it causes the chocolate or foie gras to melt just a bit, and I do not like that result. Because of my own frustrations with slicing, I opted to have the ingredients work for me. We began with a dense chocolate butter cake. (Its texture, funny enough, is like foie gras torchon.) I then pressed the cake though a fine sieve in order to break down its structure. Once the cake was fragmented, I pressed it back together and molded it in the style of foie gras torchon. I let the cake set overnight, and am able to serve it this evening. The key is that I can use my cheese slicer to make clean slices, without having to heat a knife or melt the chocolate. We are serving the chocolate torchon with sandy pecans, anise hyssop, mango-rose tea puree and ground rose hips.

Comments

Chocolate Torchon

I find a great amount of difficulty in slicing cakes, particularly rich dense almost fudge like chocolate cakes. I used to have difficulty slicing foie gras torchon, that is until I began using a wire cheese slicer to do the work for me. My difficulty in slicing these dense cakes is more a reflection of laziness. I hate having to dip my knife in hot water, dry it, make as slice and repeat the process. Also, in heating the knife in water, it causes the chocolate or foie gras to melt just a bit, and I do not like that result. Because of my own frustrations with slicing, I opted to have the ingredients work for me. We began with a dense chocolate butter cake. (Its texture, funny enough, is like foie gras torchon.) I then pressed the cake though a fine sieve in order to break down its structure. Once the cake was fragmented, I pressed it back together and molded it in the style of foie gras torchon. I let the cake set overnight, and am able to serve it this evening. The key is that I can use my cheese slicer to make clean slices, without having to heat a knife or melt the chocolate. We are serving the chocolate torchon with sandy pecans, anise hyssop, mango-rose tea puree and ground rose hips.

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